Ingredients
1½lbschicken breast,boneless, skinless
1cupreduced-fat buttermilk
½tspkosher salt
freshly ground black pepper
1large egg,lightly beaten
dashtabasco,optional
4whole grain or multi-grain frozen waffles,lightly toasted and cooled
1tspfresh thyme,chopped
cooking spray
1tspolive oil
1clovesmall garlic,finely minced
¼cupreduced sodium chicken broth
2tbsppure maple syrup
1tspapple cider vinegar
¼tspred pepper flakes
½tspfresh thyme,chopped
Preparation
Cut the chicken into 6 cutlets and place them in a shallow dish.
Pour the buttermilk over the chicken pieces, refrigerate and let them soak for at least 1 hour.
Preheat oven to 350 degrees F.
Break the waffles into small pieces and pulse in a food processor until they resemble coarse crumbs.
Evenly spread the crumbs on a baking sheet and bake for 4 minutes. Set aside to cool.
Remove the chicken from the buttermilk, place on a paper towel-lined plate and pat the chicken with another towel to dry the surface of each piece. Discard leftover buttermilk.
Season both sides of the chicken with ¼ teaspoon of salt and pepper.
Put the egg and tabasco in a shallow dish or bowl. Combine the waffle crumbs, thyme, ¼ teaspoon of salt, and pepper in another dish.
Dip chicken in egg, then crumb mixture.
Transfer the cutlet to a parchment-lined baking sheet.
Lightly spray each piece with cooking spray.
Bake for 20 minutes, or until the chicken reaches an internal temperature of 160 degrees F.
Let the chicken rest for 5 minutes.
Meanwhile, heat small non-stick skillet over medium heat.
Add the olive oil and garlic and sauté for about 1 minute.
Add the chicken broth, syrup, vinegar, red pepper flakes, and thyme.
Bring the sauce to slow boil and allow it to reduce by half.
To serve, top each chicken piece with ½ tablespoon of sauce.
